Incorporation of herbs Serai Kayu (Eugenia polyantha) in noodles and its effect on the proximate composition, physical and sensory properties
Yellow noodles is known as one of staple food in Asia and yellow noodles consumption is expanding worldwide due to its low cost and convenience food product. Thus, yellow noodles production increases for the past few years in order to meet the consumer's demand. At present day, consumer would l...
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| Format: | Undergraduate Final Project Report |
| Published: |
2020
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| Online Access: | http://discol.umk.edu.my/id/eprint/4276/ |
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